Checking Quality

Appears in
Professional Cooking: 10th Edition

By Wayne Gisslen

Published 2025

  • About
  1. Reject damaged cans on receipt.

    Puffed or swollen cans indicate spoilage. Small dents may be harmless, but large dents may mean the can’s protective lining has been damaged. Avoid rusted or leaking cans.

  2. Know the drained weight.

    This varies with different grades of different vegetables and should be specified when ordering. Typical drained weights are 60 to 65 percent of total contents. You must know this drained weight in order to calculate the number of servings the can contains.

    Some canned products, such as tomato sauce and cream‐style corn, have no drained weight because the entire contents are served.

  3. Check the grade.

    Grades are determined by the packers or by federal inspectors. They are based on factors like color, absence of defect, and sieve size (size of individual pieces). Check to make sure you receive the grade you ordered (and paid for).

    In the United States, the federal grades are

    • U.S. Grade A or Fancy
    • U.S. Grade B or Extra Standard (for vegetables) or Choice (for fruits)
    • U.S. Grade C or Standard